The chocolate in a fountain needs to be thinned in order to flow correctly. This was traditionally achieved by adding vegetable or canola oil. While this works perfectly, some people aren't keen on the idea of adding oil or say they can taste it in the chocolate.
Chocolate already contains cocoa butter so adding more is a perfect way to achieve the required viscosity. Our cocoa butter substitute comes in simple to use pre-portioned packs which contain sufficient to thin 1kg of chocolate for use with mini (domestic size) chocolate fountains. It is essential that chocolate is at the correct viscosity in order to flow correctly.